Slow Roasted Cabbage with Ricotta
Serves 420 mins prep140 mins cook
A delicious slow roasted cabbage dish that is caramelized in its own juices, topped with a creamy lemon-pepper ricotta. Perfectly seasoned with maple, cumin, and spices, this dish offers a sweet and savory flavor profile with minimal prep time.
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What you need
Instructions
1: Preheat the oven to 400°F. Maple the butter. Add butter, maple syrup, cumin, salt, paprika, garlic, scallions, and oregano to a bowl. Mix to combine, then place in the oven to melt for about a minute. 2: Place cabbage onto a cutting board and make 2 slices into the top, slicing 2/3 of the way through, creating a cross-cross. 3: Place the cabbage onto a large piece of parchment paper. Spoon a few spoonfuls into the cross-cross cavity of the cabbage, then drizzle and coat the outside. 4: Wrap the parchment paper around the cabbage, making sure to cover the entire surface area. Wrap a long piece of kitchen twine around it 3-4 times and tie a bow at the top. Place in the oven for about 2 hours and 20 minutes. Large cabbages may need 30-45 minutes more. 5: While the cabbage roasts, make the ricotta. Add ricotta, lemon juice, lemon zest, pepper, and salt to a bowl. Whisk to combine and set aside. 6: Unwrap the cabbage, spread a layer of the ricotta onto a plate, then place the whole cabbage on top. Top with scallions, sunflower seeds, pepper, and extra butter if desired.View original recipe